Calibrate fryer (continued)
5Read oil temperature.
Insert the fry vat probe of the pyrometer into the hot oil to within 1 inch (2.5 cm) of the probe’s tip. The tip should be approximately 3 inches (7.6 cm) below the surface of the oil. Allow the temperature reading to stabilize.
6Display temperature on fryer.
Press the temperature display switch for the vat where you took the pyrometer reading.
The display will show the temperature for the vat.
7Compare temperature readings.
Compare the temperature reading on the pyrometer with the corresponding tempera- ture on the display.
If the two temperatures are less than 5°F (3°C) apart (ei- ther plus or minus), you do not need to adjust the tem- perature setting.
If the two temperatures are more than 5°F (3°C) apart (either plus or minus), call a service technician to report the problem.
8Repeat for other side of split- vat.
If the vat you tested was a full vat, skip this step and go to step 9.
If the vat you tested was one side of a
9End calibration check.
When you have finished steps 5 through 7 for the vat (in- cluding both sides of a split- vat), press the on/off button to end the calibration check for the vat.
10Calibrate remaining fryers.
Repeat steps 1 through 9 for all remaining fryers.
©McDonald’s Corporation · Planned Maintenance Manual · Revised June 2008 | Page 2 of 2 |
Frymaster Fryer All models using an M2000 Computer
FR 2 B1
